Marry Me Chicken Chili
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 poblano pepper, stemmed, seeded, and diced
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts and/or thighs
- 4 cups chicken stock
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 6 ounces cream cheese, cut into cubes
- 1 can cannellini beans, drained
- 1/2 cup sun-dried tomatoes drained, drained and chopped
- 1/2 cup freshly grated parmesan cheese, plus more for garnish
- Optional garnishes: chopped fresh parsley, basil, or cilantro and/or crushed red pepper flakes
Instructions
- 1
Sauté the aromatics: In a Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the onions and peppers and cook until softened, about 4 minutes. Add the garlic and continue cooking until fragrant, 1 to 2 minutes.
4 min - 2
Cook the chicken: Add the chicken, chicken stock, salt, and pepper and bring to a simmer. Cover the pot with a lid and simmer until the chicken is cooked through, about 20 minutes.
20 min - 3
Shred the chicken: Remove the chicken from the pot and set it aside on a large plate. Add the cream cheese to the pot, decrease the heat to low, and replace the lid. Allow the cream cheese to slowly melt. Meanwhile, use two forks to shred the chicken into bite-sized pieces.
- 4
Simmer the chili: Once the cream cheese is melted, whisk the mixture in the pot until it's smooth and free of lumps. Add the shredded chicken, cannellini beans, sun-dried tomatoes, and Parmesan cheese to the pot. Stir to combine, then simmer for 10 minutes to let the flavors come together.
10 min - 5
Finish and serve: Taste the chili and adjust the salt and pepper as necessary. Serve, garnishing with more cheese, fresh herbs, and/or a sprinkle of crushed red pepper, if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
